Wildwood’s Hot Wings Recipe

Wildwood’s Hot Wings Recipe
Staff Writer
Wildwood’s Hot Wings

Made with Frank's Red Hot sauce and a signuature homemade rub, these classic hot wings are perfect for parties or any other at-home events. You can bake the wings in advance and then fry or  broil them just before serving. — Will Budiaman

Click here to see How to Make Perfect Hot Wings.

Directions

For Big Lou’s spice rub

Mix all of the ingredients well in a large bowl and let stand for 2-3 hours. Store in an airtight container.

For the wings

Preheat the oven to 350 degrees.

In a large bowl, mix the all-purpose flour with ¼ cup of Big Lou’s spice rub. Put another ¼ cup of the spice rub in another bowl. (Reserve any remaining rub for another use.) Toss the wings in the rub and then the flour-rub mixture.

Line a baking sheet with parchment paper and place all of the wings on the pan. Place in the oven and cook until the internal temperature of the meat reaches 160 degrees, about 1 hour.

Meanwhile, warm the hot sauce in a medium-sized pot over medium-high heat. Once warm, add the butter and honey, stirring to combine. After the butter has melted and the sauce is uniform, remove from heat and set aside.

When the wings are done remove them from the oven and heat the oil in a large pot or deep fryer to 350 degrees. Fry 6 wings at a time, repeating until all wings are golden brown in color, about 2-3 minutes. Toss the wings in the sauce until evenly coated. Serve with celery and blue cheese dip.

Nutrition

Calories per serving:

3608 kcal

Daily value:

180%

Servings:

3
  • Carbohydrate, by difference 223 g
  • Protein 28 g
  • Total lipid (fat) 303 g
  • Vitamin A, IU 13055 IU
  • Vitamin A, RAE 729 µg
  • Vitamin B-12 3 µg
  • Vitamin B-12, added 3 µg
  • Vitamin B-6 3 mg
  • Vitamin C, total ascorbic acid 16 mg
  • Vitamin D 61 IU
  • Vitamin E (alpha-tocopherol) 54 mg
  • Vitamin K (phylloquinone) 215 µg
  • Ash 9 g
  • Aspartic acid 1 g
  • Betaine 2 mg
  • Calcium, Ca 463 mg
  • Carotene, alpha 136 µg
  • Carotene, beta 4828 µg
  • Cholesterol 2 mg
  • Choline, total 16 mg
  • Copper, Cu 1 mg
  • Cryptoxanthin, beta 1152 µg
  • Fatty acids, total monounsaturated 196 g
  • Fatty acids, total polyunsaturated 45 g
  • Fatty acids, total saturated 34 g
  • Fatty acids, total trans 73 g
  • Fatty acids, total trans-monoenoic 61 g
  • Fiber, total dietary 28 g
  • Fluoride, F 2 µg
  • Folate, DFE 388 µg
  • Folate, food 78 µg
  • Folate, total 531 µg
  • Folic acid 216 µg
  • Fructose 4 g
  • Glucose (dextrose) 3 g
  • Glutamic acid 1 g
  • Iron, Fe 30 mg
  • Lutein + zeaxanthin 3455 µg
  • Lycopene 12 µg
  • Magnesium, Mg 250 mg
  • Maltose 1 g
  • Manganese, Mn 3 mg
  • Niacin 21 mg
  • Pantothenic acid 1 mg
  • Phosphorus, P 737 mg
  • Phytosterols 40 mg
  • Potassium, K 1229 mg
  • Proline 1 g
  • Retinol 268 µg
  • Riboflavin 2 mg
  • Selenium, Se 18 µg
  • Sodium, Na 1672 mg
  • Starch 64 g
  • Sucrose 6 g
  • Sugars, total 52 g
  • Thiamin 2 mg
  • Tocopherol, gamma 5 mg
  • Vitamin D (D2 + D3) 2 µg
  • Vitamin D3 (cholecalciferol) 2 µg
  • Water 114 g
  • Zinc, Zn 7 mg
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